Description
Delicious and nutritious protein banana muffins, perfect for a quick breakfast or snack.
Ingredients
- 1 cup whole-milk plain Greek yogurt
- 1 cup mashed banana (very ripe, about 2 large)
- ½ cup creamy peanut butter (or melted unsalted butter)
- ⅓ cup maple syrup (or sugar plus 2 tablespoons milk)
- 3 eggs (lightly beaten)
- 2 teaspoons pure vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup protein powder (optional)
- mini chocolate chips (optional)
Instructions
- Preheat your oven to 375 degrees F and prepare a muffin pan with nonstick spray.
- Combine the wet ingredients in a large bowl: yogurt, mashed banana, peanut butter, maple syrup, beaten eggs, and vanilla extract. Whisk until smooth.
- In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, and salt.
- Fold the yogurt mixture into the dry ingredients using a spatula.
- Divide the batter evenly into the muffin pan, pouring about ¼ cup into each muffin cup.
- Bake for 14 to 16 minutes until golden brown and a cake tester comes out clean.
- Allow muffins to cool for a couple of minutes before transferring to a wire rack.
Notes
For extra sweetness, consider adding mini chocolate chips. Store leftovers in an airtight container for up to a week in the fridge or freeze for months.
